Ingredients
- 2 medium potatoes(the size of an average persons fist)
- 1 1/2 cups water
- 1 1/2 tbs butter or margarine
- 2 cups chopped onion
- 1 small stalk celery, minced
- 1 1/2 lbs mushrooms
- 1 1/2 to 2 tsp salt
- 1 to 2 small colves garlic, minced
- 1/4 tsp thyme
- 3 tbs dry sherry
- 2 tsp soy sauce
- Fresh black pepper to taste
- 1 cup milk (can be lowfat)
- Croutons (recipe on p. 20)
- Toppings
Preparation
Step 1
Peel potatoes and chop into small pieces and place in a small saucepan with the watercover, bring to a boil and simmer until potatoes are tender. Meanwhile melt butter in a deep skillet or dutch oven. Add onion and celery and saute over medium heat for about 5 minutes. Stir in mushrooms and salt. Cover and cook about 10 minutes, stirring occasionally somewhere in there add garlic and thyme,(adding garlic later keeps its flavor stronger)remove from heat, stir in sherry, soy sauce and pepper. Use a blender or food processor to pure'e both the potatoes in their cooking water and the mushroom saute in its own liquid(when you run out of the liquid use the milk)combine the purees in a kettle or dutch ove. Stir and heat gently and taste to adjust sesonings. Serve very hot with optional but highly recommended toppings